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May 9, 2014

meatless lasagne mainSpinach and Mushroom Lasagna

If your Meatless Mondays are like mine – met with mutterings of “but there’s no protein…I’m going to be starving in a hour and forced to eat that slab of chocolate you’re hiding from me…” then here’s a dish that will keep them quiet and surprisingly happy. Lasagne always sounds like work no matter what but this one is quick enough for a midweek supper and my staple delivery to friends and family who are under the weather, recovering from surgery or grieving a loss or anyone who just needs a good old home cooked meal. The filling is given a quick whizz in the food processor after the sautéing of the onions and mushrooms while lasagne sheets bathe in a bowl of hot water to soften. Ready- grated cheeses will really speed things up here even though I personally prefer freshly grated (but no judging here) and an ordinary glass or ceramic casserole dish is perfectly good enough. I made mine in a spring-form pan for a pretty presentation but really to show off all the gorgeous layers inside. (If you’re looking to impress your mother-in-law this Sunday, the spring-form version is the way to go ).  Meaty enough without the meat for the manliest of men, this one’s a keeper and sure to go on your regular rotation, moan-free…

 

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Process Veg Lasagna

meatless lasagne detail

INGREDIENTS

(serves 6-8)

1 onion chopped

1 8-ounce container of ready-sliced white mushrooms

1 tablespoon olive oil

2 10-ounce boxes of frozen spinach, thawed

1 12- ounce container cottage cheese

1 cup grated mozzarella, divided

1/2 cup sour cream

1/3 cup cream cheese

Salt and freshly ground pepper to taste.

1 32-ounce bottle of your favorite marinara sauce

1 box of lasagna noodles

1/4 cup Parmesan or cheddar cheese

// PRINT RECIPE

PREPARATION

  1. Preheat the oven to 350F. Fill a large wide bowl with just-boiled water and place the lasagna noodles in the water to soften.
  2. In a medium saucepan, heat the olive oil to medium-high heat and sauté the the onion and mushrooms until soft but not brown. Season the onion mixture with salt while you are cooking it.
  3. Meanwhile, squeeze as much moisture out of the spinach as you can and add to the onion mixture when it is cooked. Stir to combine. Spoon this mixture into a food processor and add the cottage cheese, sour cream, 1/2 cup mozzarella and salt and pepper. Pulse a couple of times to combine but don’t make it too smooth.
  4. Drain the noodles and carefully pat dry.
  5. Spray a rectangular glass or ceramic casserole dish with olive oil spray. (Or a lasagna dish if you have one, they are a little deeper). Start by spreading a layer of the spinach mushroom mixture on the bottom of the dish. Top with a layer of lasagna noodles and add another slightly thicker layer of the spinach mixture, then pour over 1/2 cup of the marinara sauce and spread. Sprinkle over some of the remaining 1/2 cup mozzarella and a tablespoon of Parmesan cheese. Repeat the layers ending with the marinara sauce. Sprinkle with remaining mozzarella and Parmesan or cheddar cheese.
  6. Bake for about 30 minutes until the cheese is melted, slightly golden and bubbly.

NOTES

If you find fresh lasagna noodles at the grocery store, please try them. The just need softening in hot water.

Softened noodles are easier to manipulate into fitting evenly in the dish. Tear then lengthways to fit them into the open spaces. Nobody will see the patch job.

Don’t use fresh mozzarella here – it doesn’t grate well.

  • Robyn Cline

    My family were fortunate enough to return home to find this on our doorstep (with soooooo much more delicious food).
    It is absolutely delicious and I will definitely have to try and make it.

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